Eggs Benedict
Eggs Benedict
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Eggs Benedict

15 MIN
20 MIN


Hollandaise Sauce



  1. Preheat the oven to 75 ºC (150 ºF).

Hollandaise Sauce

  1. In the upper part of a double boiler, off the heat, whisk together the egg yolks and lemon juice. Place over simmering but not boiling water.
  2. Whisk until the mixture is hot and frothy. Add the butter, one cube at a time. Beat between each addition until the butter is melted. The texture of the sauce will gradually thicken. Adjust the seasoning. Set the sauce aside over warm water while poaching the eggs.


  1. In a large saucepan, simmer the water with the vinegar. Break your eggs on saucers. Slide two eggs at a time in the water and let poach for 3 to 4 minutes, until the desired doneness. Normally the yolks should be runny. Place the poached eggs on paper towels. Repeat with the other eggs.
  2. While cooking the eggs, Cut the English muffins in half and toast them.
  3. Add a slice of ham and an egg on the toasted muffin. Keep warm in the oven for a few minutes, if necessary.
  4. Just before serving, drizzle with the hollandaise sauce.


If you've never made hollandaise sauce, I suggest you make this recipe once before the big day. This recipe is simple, provided you do not overheat the egg yolks. The bottom of the upper part of double boiler should not touch the simmering water. You can replace the ham with smoked salmon. Note that it is better, in this case, to not keep the muffins warm in the oven as you would with the ham.

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